For 4 servings:
1kg Kurobuta pork belly (Ask butcher to cut a pocket into the belly)
200g pork, minced
300g assorted mushrooms; Button, Swiss Brown, Chanterelles (in season and available)
150ml chicken/ beef stock that has been reduced
50g Kalamata olives, de-seeded and diced
50g capers, rinsed
50g pork fat, minced
20g Italian parsley, sliced finely
15 no salt-packed anchovy fillets, rinsed and chopped
2 tbsp banana shallots, diced
2 tbsp butter
Sea salt and freshly cracked black pepper
Grapeseed Oil
Chives or spring onions